Michelle made this tonight from our first turnip harvest. We’ve discovered that there’s more to turnips than mashing or steaming them! Turnip prep. First, peel three good sized turnips; slice them a little less than a half-inch thick, and cut them into french-fry shapes. Next, coat them in olive oil (or the oil of your choice). The dry mix In a separate bag, combine half a cup of grated parmesan cheese, and a teaspoon of each of the following: garlic salt, paprika, onion powder, and a dash of what seems best to you. Combine and bake Shake the turnip fries […]

The millet crust. 1.5 cups millet to 3 cups of water boiled; simmer for 15 minutes. Take it off the heat; add 2 Tbsp butter, and let millet sit to cool for about 10 minutes. Coat the baking pan with butter. Press the millet into the pan to form the crust, pressing with fingers or a spoon. Bake for 25 minutes at 400 Farenheit. The filling. Cut 2-3 leeks into half-inch rounds. Add minced garlic to your liking (we add a whole head). Sautee together in olive oil. Add veggies to your liking. We add lightly sauteed chopped broccoli & […]

Use a pre-baked pie shell to keep the pie from bottom sogginess. Layer with tomatoes and top with herbs of your choosing. Use 2 cups of shredded cheddar (Michelle uses extra sharp and 1 cup of mayonnaise mixed together). Top the first layer of tomatoes with half the mixture and then do a second layer of tomato and mixture with the rest. Bake at 425 for 35 minutes; let cool about 15 minutes, and enjoy. This is highly recommended by Michelle and Brendan. 🙂

I was surprised how great my improvised peanut sauce turned out. Veggies sautéing. I added a couple-to-four tablespoons of peanut butter – all natural, chunky. I don’t have soy sauce, so I used teriyaki – about 1-to-1.5 Tbs. Finally, I added a couple squirts-worth of hot pepper paste. Wanted to add ginger, but didn’t have it. Would have added water, but my zucchinis were already adding a lot. Added whole peanuts, salt, and pepper to the sautee, too! The result?: Mmmmm! Great.

When I was off gluten ﻿﻿for experimental purposes, I was dismayed that I could not eat bread – until I found I could make my own rice flour with a grinder, and substitute it for wheat flour. Hooray! This was my tasty substitute, found on the glutenfreecookingschool.com site. Cornbread should really be made in a cast-iron skillet, but you can use a glass casserole dish in a pinch. The crust won’t be as crispy, but that’s the only difference. Ingredients 1 Tbsp shortening or oil 1 1/4 c. white cornmeal 1/2 c. brown rice flour 1 tsp. salt 1 tsp. […]

Here’s how I re-started making bread, maybe around 2005-6. Yes, it’s a bread machine recipe; but for me at that time, the machine made the difference between baking and not. As of the beginning of the year, I’ve converted to pretty much all oven-baked, “Kneadless Artisan” bread. Mmmm… (But people still remember and request this Bredan; so here’s how to make your own with a cheapo thrift-store bread machine.) The base Active dry yeast: 1.5 Tbs + a little Bread flour: 3 c Granulated sugar: 2 Tbs Salt: 1.25 tsp + a little Non-fat dry milk (optional): 2 Tbs Butter […]